YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty touch.
INGREDIENTS
7 ounces Wild Atlantic Salmon
1/4 cup cooked Brown Rice
1 cup steamed Asparagus
1/2 teaspoon Extra Virgin Olive Oil
1 Lemon wedge
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice for efficiency.
Trim the tough ends of the asparagus and steam them in a basket over boiling water for 3-5 minutes until tender-crisp.
Pat the salmon filet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon filet in the pan, skin-side down, and sear for 4-5 minutes without moving it to ensure the skin becomes crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Arrange the salmon on a plate next to the brown rice and asparagus, then squeeze the fresh lemon wedge over the fish before serving.